I made this cake as our Easter dessert this year. Very moist and flavorful with the fruit and cinnamon.
Ingredients
For the cake:
3 cups flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, beaten
1 1/4 cups canola oil
2 teaspoons vanilla
8 oz. crushed pineapple with juice
1 3/4 cups mashed bananas (about 4-5 bananas)
1 cup chopped pecans (optional)
For the cream cheese frosting:
1 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
3 1/2 cups powdered sugar (or up to 4 cups for a stiffer frosting)
Pinch of salt
2 teaspoons vanilla extract
2 teaspoons pineapple juice (Since I didn't have just 2 teaspoons of pineapple juice, I simply added more vanilla.)
Pecans, to garnish (optional)
Directions
Preheat oven to 350 degrees. Prepare two 9-inch round pans by spraying with non-stick cooking spray, then lining each pan with parchment paper, and then lastly spraying the top of the parchment paper.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt with a wire whisk. Whisk in the eggs, oil, vanilla, pineapple, mashed bananas and pecans. The final batter will be very thick.
Evenly divide the batter into the pans and bake for 24-30 minutes, or until a cake tester comes out clean when inserted in the center. After cooling for 10-15 minutes, remove the cakes from the pans and allow to cook to room temperature before frosting.
To prepare the frosting, beat the cream cheese and butter on high speed until it begins to thicken and fluff. Turn the mixer to low and slowly add the powdered sugar. Once all the sugar has been incorporated, turn the mixer back to high to continue whipping. Add in the pineapple juice and vanilla and continue whipping until smooth, light, and fluffy.
Level the cakes, if necessary before frosting. Once frosted, garnish with chopped pecans.
Servings: 20
Commentaires